Cumin-Scented Stir-Fried Beef with Celery

Name: Cumin-Scented Stir-Fried Beef with Celery
Yield: 4 servings
Ingredients: 1 6 ounce steak such as blade or flank (trim any fat and gristle); 1 2 1/2 teaspoon reduced-sodium soy sauce, divided; 1 1/2 teaspoon cornstarch, divided; 1 2 tablespoon Chinese rice wine or medium-dry Sherry; 1 2 teaspoon vegetable oil, divided; 1 1/2 teaspoon minced peeled ginger; 1 1/2 teaspoon minced garlic; 1 1/8 teaspoon cumin seeds; 1 1/8 teaspoon hot red-pepper flakes; 1 2 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately; 1 Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet

From the kitchen of Carly

Tender beef sliced thin and kissed with warm cumin, then quickly seared with crisp celery and a whisper of ginger. Quick, clean, and deeply savory, this stir-fry delivers serious flavor in under ten minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 ounce steak such as blade or flank (trim any fat and gristle)
12 1/2 teaspoon reduced-sodium soy sauce, divided
11/2 teaspoon cornstarch, divided
12 tablespoon Chinese rice wine or medium-dry Sherry
12 teaspoon vegetable oil, divided
11/2 teaspoon minced peeled ginger
11/2 teaspoon minced garlic
11/8 teaspoon cumin seeds
11/8 teaspoon hot red-pepper flakes
12 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately
1Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet

Instructions

Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.